Herb Crusted Sautéed Salmon Fillets With Pistou Recipes

ROASTED SALMON WITH GREEN HERBS

Steps:

• Preheat the oven to 425 degrees.
• Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
• In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.
• Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

PANKO-CRUSTED SALMON

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

HERB-ROASTED SALMON FILLETS

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast to desired doneness, 15-18 minutes.

HERB CRUSTED SALMON AND ARTICHOKES SAUTEED IN HERB-INFUSED BUTTER

Steps:

• For the salmon: Oil the bottom of a casserole dish. Place salmon in dish and sprinkle with salt and pepper. Chop and combine the following in a bowl: shallots, garlic, herbs, lemon zest, chile, lemon juice, olive oil. Cover salmon with mixture, and place in a preheated 350 degree oven for 25 to 30 minutes or until a fork pulls out smoothly from thickest part of the salmon.
• For the artichokes sauteed in herb infused butter: In a large skillet over medium high heat, add butter and oil. Saute onions, garlic, chile, herbs, reduce heat, making sure garlic doesn't burn. Once oil is infused, place artichoke, heart side down, into oil. Saute for a few minutes, and then add enough water to steam them. Cover and reduce heat. Steam artichokes gently for up to 2 hours, or until flesh removes from leaves easily. More water will need to be added to the pan periodically. Serve with lemon-garlic-butter for dipping.

HERB CRUSTED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• Blend the tarragon with bread crumbs, salt and pepper, to taste, in a food processor, pulsing in the dill last. Remove and stir in just enough melted butter to create the consistency of wet sand.
• Pat the salmon dry and season on all sides with salt and pepper, to taste. Heat 1 tablespoon of butter in a large saute pan and sear the salmon, flesh side down, over medium- high heat, about 2 minutes. Do not crowd pan. Flip and top each fillet with the herb/crumb mixture. Put the pan in the oven and bake until the fish flakes with a fork. About 8 to 12 minutes. Transfer the fish to a platter and serve immediately.

HERB-CRUSTED SAUTéED SALMON FILLETS WITH PISTOU

Steps:

• Pistou: Make the pistou within an hour of cooking the salmon, if made sooner it will lose color.
• Bring 2 quarts of water to a rapid boil with 2 tablespoons of salt, plunge in the basil leaves, and stir them around with a wooden spoon, leaving them in the water for no more than 2 seconds.
• Drain in a colander and immediately cool by rinsing them in cold water.
• Combine the basil, garlic, 1/2 cup of water in a blender and puree for 1 minute, until smooth.
• Transfer the basil mixture to a bowl and whisk in the olive oil.
• Season with salt and pepper.
• Just before sauteeing the salmon, gently heat the pistou mixture in a saucepan while stirring. Don't allow the pistou mixture to come to a boil.
• Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours.
• Remove from refrigerator and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere.
• Heat the oil in a large pan (I use the cast-iron skillet).
• Place fillets skin-side down in the pan. Sauté over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and sauté for 2 to 3 minutes on the second side.If the salmon starts to brown or the oil smokes, turn the heat down to medium.
• Wipe out the hot sauté pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them.Season with salt and pepper.
• Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.

HERB-CRUSTED SALMON WITH ROASTED LEMONS

Steps:

• Preheat oven to 475 degrees. Toss panko with herbs and 1 tablespoon oil.
• Place salmon (skin down) on parchment-lined baking sheet. Spread evenly with mustard; season with salt and pepper. Sprinkle with reserved panko mixture, patting gently. Scatter lemons around salmon and drizzle them with oil.
• Roast salmon until it flakes easily, 18 to 20 minutes. With a large spatula, loosen it from skin (which should stick to parchment). Transfer fish to platter and garnish with roasted lemons.

HERB-CRUSTED SAUTEED SALMON FILLETS WITH PISTOU

Steps:

• Salmon: Season the salmon liberally on both sides with salt and pepper and let sit in refrigerator for between 30 minutes and 4 hours. Remove from refrigerator, pat dry, and sprinkle top and bottom with the chopped herbs. Press the herbs onto the salmon to help them adhere. Heat the oil in a large non-stick pan just large enough to hold the salmon, until the oil ripples and barely begins to smoke. Place fillets skin-side down in the pan first. Saute over high heat for 3 to 5 minutes on the first side, turn them over with a spatula, and saute for 2 to 3 minutes on the second side. If the salmon starts to brown or the oil smokes, turn the heat down to medium. Cooking time should be 8 to 10 minutes per inch of total thickness (depending on how you like your salmon done). The salmon should spend more time sauteeing on the first side (the eventual presentation side) so that you're sure to end up with a savory golden crust or crisp skin. Remove salmon from pan with spatula and pat dry on both sides with a paper towel to eliminate fat. Transfer fillets to heated plates. Wipe out the hot saute pan and add in the chopped or quartered tomatoes, stirring them just long enough to warm them. Season with salt and pepper. Ladle the pistou over and around each piece of salmon and spoon the warmed tomatoes over just before serving.